Carrot Cake Pancakes
Delight in the flavors of classic carrot cake with these fluffy pancakes! Perfect for brunch, topped with cream cheese and maple syrup, they bring deliciousness to your breakfast table.
Equipment
- Skillet
- Mixing bowls
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons kosher salt
- 1 ¾ teaspoons Ground Cinnamon McCormick
- ¼ teaspoon allspice McCormick
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups buttermilk
- 1 stick unsalted butter melted
- 2 large eggs
- 1 ½ cups grated carrot
- 5 tablespoons unsalted butter for cooking
- ¼ cup chopped walnuts
- 10 tablespoons cream cheese
- 10 teaspoons maple syrup
Instructions
For Pancake Batter:
- In a large mixing bowl, blend flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda together.
- In another bowl, whisk the buttermilk, melted butter, and eggs until smooth and well combined.
- Add the wet ingredients to the dry ingredients, folding gently. Incorporate the grated carrots until just mixed.
- Allow the batter to rest at room temperature for about 15 to 30 minutes.
For Cooking:
- Heat a tablespoon of butter in a skillet over medium-low heat. When sizzling, pour in ⅓ cup of batter.
- Cook for 2-3 minutes until bubbles appear on the surface, then flip to cook an additional 1-2 minutes until golden brown.
- Repeat this process with the remaining batter, adding more butter as necessary to the skillet.
- Keep cooked pancakes warm in a low oven or covered with foil until ready to serve.
For Serving:
- Serve the pancakes topped with a dollop of cream cheese, a drizzle of maple syrup, and a sprinkle of walnuts.